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BBQ


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29 replies to this topic

Poll: Which style BBQ sauce do you like the most? (19 member(s) have cast votes)

Which style BBQ sauce do you like the most?

  1. Kansas City Style (sweet, thick, spicy) (3 votes [12.50%])

    Percentage of vote: 12.50%

  2. Saint Louis Style (sweet, thick, tangy) (9 votes [37.50%])

    Percentage of vote: 37.50%

  3. Memphis Style (mustard base) (2 votes [8.33%])

    Percentage of vote: 8.33%

  4. Carolina Style (Hog Wash, vinegar based) (6 votes [25.00%])

    Percentage of vote: 25.00%

  5. Texas Style (old school, tomato, vinegar, spices) (3 votes [12.50%])

    Percentage of vote: 12.50%

  6. New York Style!? (Hot sauce + BBQ sc.) (1 votes [4.17%])

    Percentage of vote: 4.17%

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#11 Guest_BearJew1986_*

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Posted 28 May 2011 - 09:32 PM

got a smithfields two blocks from my house!! love it
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#12 xxDerPittsxx

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Posted 28 May 2011 - 10:00 PM

I'm guessing that both of you guys have eaten at Smithfielfd's in eastern NC?I bought some of their sauce and have been working on getting the proportions right so I can make it.When I get it right I'll let you guys know if you are interested.I'm going to give it a shot next weekend.

I'm interested !! This thread is making me hungry !! lolo
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#13 the irish fuse

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Posted 29 May 2011 - 07:35 AM

Eastern nc more specifically...wnc bbq isn't as good. Its good but its more of a tomato base while eastern is more vineger based...its better imo

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Out here in Eastern NC I have found a sauce that for some reason makes me salivate thinking about it....it's called "Bone Suckin' Sauce"

enjoy your new title:taunt
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#14 Guest_strasburgkilla_*

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Posted 29 May 2011 - 10:33 AM

Well with me being from mo,also st.louis style for me...And i too chefdad make my own bbq sauce so i know what u are talkn about :tonguedrop
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#15 Guest_BearJew1986_*

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Posted 29 May 2011 - 12:30 PM

Eastern nc more specifically...wnc bbq isn't as good. Its good but its more of a tomato base while eastern is more vineger based...its better imo

Sent from my LG Apex using Tapatalk


Out here in Eastern NC I have found a sauce that for some reason makes me salivate thinking about it....it's called "Bone Suckin' Sauce"

enjoy your new title:taunt


Hahahaha! Thanks I think I will keep it!

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#16 the irish fuse

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Posted 03 June 2011 - 02:17 PM

Saint Louis style BBQ sauce:

1 Quart ketchup (32fl.oz or 4 Cups)

2 Cups molasses

2 Tablespoons Chili powder

2 Tablespoons Paprika (try smoked paprika)

2 Tablespoons Onion powder

2 Tablespoons Garlic powder

1 teaspoon allspice

1 teaspoon cinnamon

1 Tablespoon Black Pepper


Mix dry ingredients
Add dry to wet
Cook on very low flame for 25-30 minutes
Cool
Use after 24 hour storage (this version is shelf stable)
Serve hot, cold or room temperature

~ I would recommend making your own chili powder, using fresh garlic and onion and i would add more vinegar than what's in the ketchup. If you use this recipe, use it as a guideline, make your sauce the way you like it.



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#17 MasterX0312

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Posted 08 June 2011 - 11:25 PM

hey i know this is a little off topic about what you guys were talking about but i was wondering if anybody had any good recipe's for cooking fish on the BBQ. I only have one, looking for more.
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#18 the irish fuse

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Posted 10 June 2011 - 04:18 AM

mix mango preserves with a Kansas City style BBQ sauce and season with chipotle (dried) and brush on grilled Mahi Mahi FTW. :headbang
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#19 Panoramix18

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Posted 10 June 2011 - 01:45 PM

So I made the carolina bbq last weekend.I bought a pork tenderloin (the one in the pre-wrapped in a plastic bag) and put in the crock pot and covered it with the sauce.The sauce itself has the same ingredients as smithfield's chicken and bbq if you are familar with their sauce.

I use a large mason jar and I apologize for the lack of standard measurements.
You'll need apple cidar vinager, ketchup, tabasco, and red pepper flakes.

I full up the jar 3/4 of the way with the vinager, I then add the ketchup to fill it up the rest of the way.I add a couple of dashes of tabasco and a healthy amount of the red pepper flakes and stir it all together.Then put it in the frig from about 24 hours.I then put the pork in the crock pot and let it cook on low for about 12 hours (I have done it on high for 6 to 8 hours as well).

I would suggest that after you pull the tenderloin out that you chop it and let it drain a bit before serving.
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#20 MasterX0312

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Posted 10 June 2011 - 07:48 PM

thank you for the recipe i will give that a try.
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